Coat asparagus with a little oil, cook on the BBQ for 4-5 mins turning until cooked but retaining some bite. For the gremolata, mix lemon juice and zest with flat leaf parsley and garlic and season with salt and pepper. Heat some oil in a frying pan with a clove garlic. Add breadcrumbs and cook until golden. Place breadcrumbs on kitchen paper to remove excess oil, remove garlic and season with salt and pepper. Toss asparagus through gremolata and sprinkle over breadcrumbs before serving. (recipe: www.british-asparagus.co.uk)

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appetite magazine is dedicated to the taste of the North East of England.
Food and drink, grown here, made here, enjoyed here by the appetite team and our readers.
The magazine is published eight times a year and can be picked up free in cafes, delis, farm shops and restaurants all over the North East.